Gingerbread Cookies

Nothing fills our home with warmth quite like the scent of gingerbread drifting from the oven. I’ve been using this recipe for at least 15 years, the very same one my mom baked when I was a kid—originally published in Better Homes and Gardens back in the ’90s. I like to pull them out while they’re still a little soft, and they’re always so good. These are always everyone’s favorite cookies on Christmas Day. It’s a simple tradition that makes the season feel special.

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Gingerbread Cookies

Yield: 24-36 cookies

Author: Alicea Riley

Prep time: 30 MinChill Time: 3 HourBake Time: 8 MinTotal time: 3 H & 38 M

These gingerbread cookies fill the kitchen with warmth. They're tender, lightly spiced, and perfect for bringing a touch of holiday magic to your home.

Ingredients

Gingerbread Cookies

• 1/2 cup unsalted butter (or shortening)
• 1/2 cup sugar
• 1 tsp baking powder
• 1 tsp ground ginger
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 cup molasses
• 1 egg
• 1 Tbsp vinegar
• 2 1/2 cups all-purpose flour

Royal Icing

• 3 oz pasteurized egg whites (equivalent to 6 Tbsp)
• 4 cups confectioners sugar
• Optional: 1 tsp vanilla extract

Instructions

1. In a mixing bowl, beat butter with an electric mixer on medium to high speed for about 30 seconds.
2. Add sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Beat until combined, scraping down the sides of the bowl periodically.
3. Beat in the molasses, egg, and vinegar until combined.
4. Beat in as much flour as you can with the mixer, and then stir in any remaining flour.
5. Divide the dough in half, then flatten each half into a disc shape. Wrap each disc of dough tightly with plastic wrap and chill for at least 3 hours.
6. After the dough is chilled, preheat the oven to 375°F.
7. Take out one ball of dough at a time. On a floured surface, roll out the dough to approximately 1/4-inch thickness.
8. Cut cookies into shapes and place them 1 inch apart on prepared cookie sheets.
9. For cookies that are 5 inches or smaller, bake for 5-8 minutes. For cookies that are larger than 5 inches, cook for 10-15 minutes. I pull them out when the bottoms just start to brown for a soft cookie. The longer they bake, the crunchier they become.
10. Allow cookies to cool before icing them.

Royal Icing

1. Add egg whites and vanilla extract to a mixing bowl. With a stand mixer or hand mixer, whisk until the mixture becomes frothy (1-2 minutes).
2. With the mixer on low, slowly add the powdered sugar a little at a time until it's fully incorporated.
3. Increase the speed to high and whip the icing until it becomes thick and glossy, about 5–7 minutes.
4. Optional: stir in food coloring.
5. Icing can be used immediately or stored in an airtight container in the refrigerator for up to 3 days.